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Related recipes: High Fiber, Main Dishes, Santa Cruz Organic, Seafood, Shrimp
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Recipe courtesy of Santa Cruz Organic, a proud sponsor of Go Organic! for Earth Day
This 1950s classic takes a modern turn with organic ingredients. Serve this as a first-course in a lovely avocado half, or as a cool entrée atop a bed or organic salad greens with tomato and boiled egg wedges.
Yield: 4 servings
1 lb medium shrimp (24 to 28 count per pound), peeled
1 tsp Old Bay Seasoning
1 bay leaf
1 cup mayonnaise
1 tsp organic ketchup
1/4 cup Santa Cruz Organic® 100% Lemon Juice
1/2 tsp dried tarragon
1 tsp fresh garlic, minced
sea salt and freshly ground black pepper to taste
1 cup celery, chopped (especially include the celery leaves)
1/2 cup radish, thinly sliced (optional)
3 Tbs red onion, minced or green onion, chopped
2 Tbs flat-leaf parsley, minced
2 ripe avocadoes
3 Heirloom or seasonal tomatoes, sliced 1/3-inch thick
Boil water in stock pot, and add shrimp and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool down with running cold water. Discard bay leaf.
In a mixing bowl combine mayonnaise, ketchup, Santa Cruz Organic Lemon Juice, tarragon and garlic. Salt and pepper this salad dressing to taste.
Gently toss shrimp, celery, radish, onion, and parsley.
Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
